Hold the Salt: Seasoning Blend II

Substitute with a dash of herbs.

By Erica Levy Klein

| February/March 1996

I keep this salt substitute on the table to sprinkle on vegetables, ­salads, eggs—or anything else that I would normally salt.

As you combine the ingredients, crumble or chop them to the consistency that you want. Store extras in tightly covered jars in a dark place to preserve their flavor for as long as possible. For use at the table, keep the blends in salt shakers with large holes; blends made with whole spices may be kept in pepper mills.

2 tablespoons garlic powder

2 teaspoons dried basil

2 teaspoons dried marjoram

2 teaspoons dried parsley

2 teaspoons dried savory

2 teaspoons dried thyme

2 teaspoons ground mace

2 teaspoons onion powder

2 teaspoons finely ground black pepper

2 teaspoons dried sage

1 teaspoon cayenne pepper

Erica Levy Klein, who lives in Princeton Junction, New Jersey, is the author of a series of low-calorie cookbooks, including Skinny Sauces, Skinny Chicken, and Skinny Spices (Chicago, Illinois: Surrey Books, 1993). The recipes in this article are adapted from the last, which includes fifty recipes for homemade blends.

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)